New method for evaluating astringency in red wine.
D011232:Chemical Precipitation; D005780:Gelatin; D047348:Hydrolyzable Tannins / Q000032:analysis; D010047:Ovalbumin; D015203:Reproducibility of Results; D012996:Solutions; D013649:Taste; D014920:Wine / Q000032:analysis*
D047348:Hydrolyzable Tannins; D012996:Solutions; D005780:Gelatin; D010047:Ovalbumin